Boca Raton, Florida, United States
Passionate about both business strategy and culinary excellence, I bring over 10 years of experience across trade marketing, key account management, and the hospitality industry. I have a strong background in traditional and modern channel marketing, specializing in brand positioning, consumer engagement, and revenue growth. Beyond marketing, my love for food led me to pursue a culinary certificate and gain hands-on experience as a Sous Chef and Server, where I developed expertise in kitchen operations, team leadership, and customer service. My ability to sell, create, and execute allows me to bridge the gap between business strategy and hospitality, ensuring exceptional guest experiences while driving profitability. In 2018, I launched my first entrepreneurial venture—an irrigation system and garden care business, which I successfully operated for two and a half years. This experience reinforced my adaptability, leadership, and problem-solving skills, which I apply in every professional endeavor. I am a firm believer in continuous growth, learning, and giving 120% in everything I do. Whether managing key accounts, optimizing restaurant operations, or crafting compelling marketing strategies, I thrive in fast-paced, customer-focused environments and am always eager for new challenges. Let’s connect!
Designed bespoke culinary experiences for affluent clients, meeting dietary preferences with organic, gluten-free, and ketogenic offerings. Planned and executed multi-course meals for luxury events, including yacht parties and weddings, using premium ingredients like Wagyu beef and truffles. Improved kitchen management systems, cutting waste by 25% and streamlining vendor relationships for exclusive sourcing. Collaborated with sommeliers to create personalized wine pairings, delivering elevated experiences for VIP clientele.
Led the development and launch of Oki Miami, creating the menu and shaping the restaurant concept from construction to full-scale production. Applied business strategies from my MBA to oversee branding, marketing, and management efforts, ensuring operational excellence and culinary distinction. Worked with architects and designers to align the space's aesthetic with the fusion of Japanese and kosher cuisines. Created innovative dishes, such as sushi tacos and robata-grilled meats, establishing the restaurant as a local favorite under Kosher Miami (KM) supervision. Managed staff training and implemented workflows that enhanced kitchen efficiency, setting a standard for seamless, high-quality servi
Designed bespoke culinary experiences for affluent clients, meeting dietary preferences with organic, gluten-free, and ketogenic offerings. Planned and executed multi-course meals for luxury events, including yacht parties and weddings, using premium ingredients like Wagyu beef and truffles. Improved kitchen management systems, cutting waste by 25% and streamlining vendor relationships for exclusive sourcing. Collaborated with sommeliers to create personalized wine pairings, delivering elevated experiences for VIP clientele.
• Assisted executive chef with supervising and coordinating culinary activities for multiple onsite dining venues with formal, casual and bistro themes. • Worked with chef-partner to coach and counsel employees, promoting high-performance standards. • Maintained performance standards by working with a chef - partner to coach and counsel employees. • Maximized productivity and minimized waste through effective supervision of food preparation and production areas. • Verified line quality with regular inspections and tests and correct deficiencies. • Prepared and cooked foods of all types on a regular basis or for special guests and functions. • Estimated daily production, communicating daily needs to kitchen personnel. • Helped bring forth and implement menu ideas for seasonal menus and special events. • Met demanding delivery timelines, actively managing stations. • Created decorative food displays to enhance customers’ dining experience.